Roast Pork Loin with Pears & Cranberries
A savoury-sweet sensation - this roast pork loin recipe is porcine perfection with a touch of festive sparkle.
Ingredients
Method
Position an oven rack in the center of the oven and preheat to 190°C. Pat the pork loin dry and sprinkle generously with salt and pepper. Add olive oil to a large oven-proof skillet and heat over medium-high heat. When very hot, add the pork and brown on all sides, about 8 minutes. Transfer to a platter.
Adjust the heat to medium and add 2 tablespoons of the butter. Add the pear wedges in a single layer and cook, turning once, until the pears are tender and begin to brown slightly, about 5 minutes. Transfer to the platter with the pork.
Stir the onions and rosemary into the skillet and cook until the onions begin to soften, about 5 minutes. Add the wine and cook until reduced by half, scraping up any brown bits on the bottom of the pan. Add the chicken broth and bring to a simmer. Place the pork back in the skillet and spoon the pears around the pork. Roast until an instant-read thermometer inserted into the thickest part registers 60°C, about 50 minutes. Transfer the pork to a cutting board; let rest at least 20 minutes while you make the pan sauce. Transfer the pears to a large platter.
Place the skillet over high heat and reduce the broth by half, about 6 minutes. Add the cranberries and mustard to the skillet; continue to cook until the mixture begins to thicken, about 5 more minutes. Whisk in the remaining 2 tablespoons butter and season with salt and pepper to taste. Slice the pork and serve with the sauce.
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A roast pork loin recipe that’s perfect for Sundays and celebrations!
Looking for a s-pork-tacular oven-roasted pork loin recipe that’s equal parts elegant and easy? This pork loin with pears and cranberries hits all the right notes - juicy meat, caramelised fruit, and a glossy pan sauce that’s sweet, slightly sour, and deliciously rich. It’s a modern twist on a classic pork loin roast recipe that’s as ideal for Sunday lunch as it is for a festive dinner.
Let your pork joint roast gently in the oven to get that caramel-coloured crust, and the butter, diced onions, and fresh rosemary give it oodles of flavour. Add sliced Anjou pears (or Conference pears - they roast like a dream) and a splash of dry white wine, then stock, cranberries and mustard bubbles down for a glossy glaze. This is a seriously good roast pork loin recipe!
For the perfect Sunday spread, serve your oven-roasted pork loin with buttery mashed potatoes or Tom Kerridge’s best roasties, his honey-roasted parsnips and carrots, and garlicky green beans. Finally, add a drizzle of the pear-and-cranberry pan sauce. It’s a showstopper that tastes like you’ve spent hours in the kitchen, even though it’s secretly simple.
Whether you’re cooking for a family feast or treating guests to something special, this roast pork loin recipe adds luxury to your lunch, and decadence to your dinner. And if you’re looking for more Sunday spectaculars, how about a stunning rib of beef with shallots and gravy, an indulgent venison Wellington, or traditional Cornish game hens with a Southern-style cornbread stuffing.
